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Crab croissants.

Crab Croissants Split these flaky rolls and top with a crab-and-cheese mixture, then broil the open-faced sandwiches. 1/3 cup mayonnaise 1/4 teaspoon dill weed 1 clove garlic, pressed or minced 2 tablespoons chopped parsley Dash of cayenne or pepper 1/3 pound shelled crab 1 cup (4 oz.) shredded Cheddar cheese 1 can (2-1/4 oz.) sliced ripe olives, drained 1/2 cup frozen and thawed (or canned and drained) artichoke hearts, quartered 2 croissants

In a small bowl, mix together the mayonnaise, dill, garlic, parsley, and cayenne. Gently stir in the crab, 3/4 cup of the cheese, the olives, and the artichokes until evenly distributed.

Split the croissants in half horizontally; place them, cut side up, on a 10- by 15-inch baking sheet. Divide crab mixture into 4 equal portions and spread a portion on each croissant half. Sprinkle each equally with remaining cheese.

Broil sandwiches about 4 inches from heat just until topping is hot, 3 to 5 minutes. Makes 4 servings.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Author:Brown, Melissa
Date:Jan 1, 1984
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